Gingerbread Biscuits Recipe | 12 Days of Blogmas 2018

Gingerbread is the smell of Christmas for me. I love baking with ginger at Christmas, and make a point every year to make something new centered around ginger. This year, I’m making Ginger biscuits – one of the best biscuits for dunking!

These have a little festive twist as I’m going to be decorating them as little Christmas puddings. It’s something that I’m planning on doing with Owen, as I know he’ll love decorating these!

The recipe I’m using comes from Cooking Classy; if you have a spare few minutes I’d recommend looking at some of their other recipes, too!

NOTE: I didn’t use all the sugar listed in the recipe here: instead, I swapped the granulated sugar for The Skinny Food Co. maple syrup. As I’ve been on the Slimming World food plan for just over a year these syrups are sugar free and therefore syn free! (Biscuits obvs aren’t!)

Bake for 8-10 minutes until golden brown, then remove and transfer onto a wire rack to cool completely.

Meanwhile, melt your white chocolate in a bowl for 10 seconds each time, stirring each time and repeating until fully melted.

Dip half of each biscuit into the chocolate, removing excess and leaving to cool on wire rack.

Melt the candy melts according to directions and pour into piping bags to pipe decorations.

Leave to cool at room temperature.

*Working with candy melts is quite hard, especially for my Son who decorated the biscuits. Because it cools so quickly what I did was keep it over simmering water on the job so it stays pliable (But obviously be careful with young children doing this!). It might be better to buy holly confetti – edible or not – and use these to decorate instead.

I’ve done little holly buds, but you can do any design you want with any colour you like! Try fully covering each biscuit with white chocolate and pipe on a snowman design or snowflake. You can do anything you like!